Clementine Cake with Creamsicle Glaze
This clementine cake is bright and fresh with a soft, tender crumb. Made with fresh clementine juice, it has a taste reminiscent of a creamsicle. The entire cake is topped with a vanilla, clementine to drive home that citrus flavor.
- Prep Time: 15 minutes
- Total Time: 15 minutes
- Yield: 1 Mini Loaf 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
Clementine Cake
- 4 Tablespoons Softened butter
- 1/2 Cup Sugar
- 1 Egg Yolk
- 2 1/2 Tablespoons Clementine juice
- 1 Teaspoon Vanilla
- 1/4 Cup Sour cream
- 1 Cup Flour
- 1 Teaspoon Baking powder
- 1/4 Teaspoon Baking soda
- 1/4 Teaspoon Salt
Creamsicle Glaze
- 1/2 Cup Powdered sugar
- Zest of 1/2 a clementine (1 Tablespoon)
- Juice of 1/2 clementine (1-2 Tablespoonss)
- 1/4 Teaspoon Vanilla
Instructions
Clementine Cake
- Preheat oven to 350 and grease a mini loaf pan
- Cream together butter and sugar until light and fluffy
- Add in the egg, zest, juice, vanilla, and sour cream, and continue to mix
- In a separate bowl, whisk together dry ingredients
- Gently fold dry ingredients into the wet, careful not to overmix
- Pour the batter (it will be thick!) into the greased loaf pan and bake for 25-30 minutes, or until toothpick inserted into the center comes out clean
- Allow the loaf to cool in the pan for 15 minutes before turning it out
- Let cool completely before glazing
Creamsicle Glaze
- Whisk all ingredients together in a small bowl and drizzle over top of the cooled cake
Notes
- Use oranges or other citrus in place of clementine
- Substitute the sour cream for yogurt to make it a little lighter
- You can double this recipe and bake it in a 9x5 loaf pan for 50-55 minutes
Find it online: https://www.coleinthekitchen.com/clementine-cake/